While I’m not the biggest fan of heat and temperatures in the 90s, Summer certainly delivers by providing fresh fruit and vegetables. I’ve been eating blueberries by the fistful. Corn and peaches are in season. And last weekend I made a very simple pasta dish with homemade pasta, fresh tomatoes, fresh basil and goat cheese.
I’m quickly becoming spoiled for homemade pasta after receiving a pasta maker for my birthday in April. It’s so delicious that I think I would eat it plain for dessert.
The amazing part about homemade pasta is how it comes together after you roll it out over and over. Initially, it looks crumbly and you question whether you followed the recipe well enough. The more you roll it, the more elastic it becomes and eventually, you’re left with lovely strings of linguini. (see pictures below)
I don’t have a pasta dryer, so I hung them to dry on the handle of my oven.
Fresh pasta tastes best (to me anyway) with simple ingredients that don’t overpower the taste of the pasta. I didn’t want to cook a sauce for this meal, so I found some ingredients in my fridge that looked good and put them together to make this dish.
fresh pasta with tomatoes and goat cheese
Serves 2 people
1.5 cups semolina flour
baby tomatoes, cut in half
4 ounces of goat cheese
InstructionsMake pasta (or cook pasta if using pre-made pasta) Mix eggs and flour together. Roll through a pasta maker or roll out by hand until it reaches the desired thickness. Let pasta dry before cooking.
Drain pasta. While it’s still hot, transfer pasta to a large bowl. Mix in goat cheese, tomatoes and basil. Goat cheese will melt and coat pasta. Add salt and pepper to taste, pour a glass of wine and enjoy!